Food & recipes

Vietnamese Summer Rolls

By Lauren Godfrey

Simple, healthy and oh-so-delicious

You’ll need:

4 rice paper wraps
2 to 3 inch block of cucumber, cut into strips
1 avocado, sliced
¼ small pineapple, cut lengthways into strips

For the sauce:
2 tablespoons peanut sauce
1 tablespoon tamari
1 tablespoon maple syrup

For best results, follow the instructions according to your rice wrapper packet but, most likely, you’ll need to soak each wrapper in warm, not boiling water until slightly softened. It takes only a few seconds and the wrapper will continue to soften after it’s taken out so it’s best not to overdo it. If you leave it in the water for too long it will become too soft to work with.

Lay your wrapper down and place your filling strips roughly an inch from the top of the wrapper. Make sure to avoid over filling it or placing your filling too close to the edge, else your wrapper could break or overspill!

When all of your filling is in place, start from the top of the wrapper and roll it loosely over the filling while pushing in any excess at the sides to seal it shut. Repeat for each of the rolls, then cut in half with a sharp knife. For the sauce, just mix all the ingredients in a small bowl ready to serve.

Recipe extracted from Mind Body Bowl by Annie Clark (£16.99, Harper Collins)

Article by

Lauren Godfrey

Content Writer

Article by

Lauren Godfrey

Content Writer